Reynaldo’s Cocina 📍
Tropical Fruit Tart
A bakery-style fruit tart made with flaky puff pastry, vanilla custard, fresh fruit, and a glossy fruit glaze.
Ingredients
Tart Base:
- 1 sheet puff pastry thawed
- 1 egg beaten (egg wash)
Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Fruit Topping:
- 1 cup strawberries sliced
- 1 kiwi sliced
- 1 peach sliced
- 1/4 cup blueberries
Glaze:
- 2 tablespoons apricot preserves
- 1 tablespoon water
Equipment
- Sheet pan
- Parchment paper
- Saucepan
- Mixing bowls
- Whisk
- Cooling rack
Method
- Preheat oven to 400°F.
- Roll puff pastry slightly and place on a parchment-lined baking sheet.
- Score a border around the edge without cutting through.
- Brush edges with egg wash.
- Bake for 18–22 minutes until golden brown.
- Cool completely.
- In a saucepan, whisk together sugar, egg yolks, cornstarch, and milk.
- Cook over medium heat until thickened.
- Remove from heat and stir in vanilla and butter.
- Cool custard completely.
- Spread custard evenly inside the baked pastry shell.
- Arrange strawberries, kiwi, peaches, and blueberries over the custard.
- Warm apricot preserves with water.
- Brush lightly over the fruit for shine.
- Refrigerate until ready to serve.
